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Meat and Potatos
Posted by crap4brain on 9/22/14 at 9:59 am00
Help me out please. Every year at out Church Fall Festival we have a cooking competition and this year the theme is meat and potatos. Who has a good recipe for me? I woule like to do something different or interesting, with a Louisiana theme, maybe aligator or seafood for the meat. Maybe native Louisiana yams for the potatos. Let's see what kind of creation the food board can come up with.
re: Meat and PotatosPosted by Trout Bandit on 9/22/14 at 10:03 am to crap4brain
A nice venison roast with mashed sweet potatoes. Kind of a coonass pot roast.
re: Meat and PotatosPosted by crap4brain on 9/22/14 at 10:06 am to Trout Bandit
That sounds good. I will put that idea at the top of my list.
re: Meat and PotatosPosted by LouisianaLady on 9/22/14 at 10:14 am to crap4brain
I'd do red wine braised short ribs over herb-garlic mashed potatoes.
It's not really "Louisiana" themed though. But the liquid that it renders will have people licking the bowl.
It's my go-to recipe.
Could always do Alligator Piquante, but I don't know if that's really different/interesting in the sense that you're looking for.
It's not really "Louisiana" themed though. But the liquid that it renders will have people licking the bowl.
It's my go-to recipe.
Could always do Alligator Piquante, but I don't know if that's really different/interesting in the sense that you're looking for.
This post was edited on 9/22 at 10:15 am
re: Meat and PotatosPosted by crap4brain on 9/22/14 at 10:21 am to LouisianaLady
Those short ribs look delicious, I will have to try these at home, but its at a Baptist Church so the red wine sauce might raise some eyebrows.
Alligator Piquante with potatos instead of rice would be a good one too.
Alligator Piquante with potatos instead of rice would be a good one too.
re: Meat and PotatosPosted by LouisianaLady on 9/22/14 at 10:24 am to crap4brain
quote:
Those short ribs look delicious, I will have to try these at home, but its at a Baptist Church so the red wine sauce might raise some eyebrows.
It reduces out. Braising takes several hours
If you decide to do it, make it a day ahead so you can pick the fat off while it's cold instead of bothering with skimming.
Those people have had wine in pasta.. roast.. etc. plenty of times, I promise you. Unless they don't dine out at all No way to make many of the foods we eat without wine.
re: Meat and PotatosPosted by David Lo Pan on 9/22/14 at 10:26 am to crap4brain
Bangers and Mash, but with deer sausage or green onion sausage?
re: Meat and PotatosPosted by hungryone on 9/22/14 at 10:27 am to crap4brain
How about a layered ham & potato gratin? Looks good, easy, inexpensive, and full of gruyere goodness. If you want to fancy it up, use prosciutto or very thin country ham. Like this:
You can even cook it on a grill, if you want.
I'd be tempted to do something off the wall and ethnic for the Baptist church crowd. Like a meat & potato knish, or pierogies, or meat & potato samosas.
You can even cook it on a grill, if you want.
I'd be tempted to do something off the wall and ethnic for the Baptist church crowd. Like a meat & potato knish, or pierogies, or meat & potato samosas.
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re: Meat and PotatosPosted by LouisianaLady on 9/22/14 at 10:30 am to hungryone
quote:
How about a layered ham & potato gratin? Looks good, easy, inexpensive, and full of gruyere goodness
That's a really good idea. Something easy and simple, but not something anyone will think of.
Bonus points if the contest in the AM.
re: Meat and PotatosPosted by crap4brain on 9/22/14 at 10:32 am to hungryone
All of these ideas are great, thanks
Yes, the more unique the better. Its all in fun anyway, I'm not really trying to win the thing, just have something different and fun.
quote:
I'd be tempted to do something off the wall and ethnic for the Baptist church crowd. Like a meat & potato knish, or pierogies, or meat & potato samosas.
Yes, the more unique the better. Its all in fun anyway, I'm not really trying to win the thing, just have something different and fun.
re: Meat and PotatosPosted by hungryone on 9/22/14 at 10:51 am to crap4brain
Then consider lamb & potato samosas: LINK
Or do a selection of stuffed Indian flatbreads: keema naan (meat stuffed naan) and aloo paratha (potato stuffed bread). Both can be served with a spicy chutney.
Or twirly potatoes, like this: LINK /
You'd need the special potato curl cutter and a deep fryer. But if you made a seasoned salt spiked with pulverized beef jerky, people would scarf it up, I promise.
Or do a selection of stuffed Indian flatbreads: keema naan (meat stuffed naan) and aloo paratha (potato stuffed bread). Both can be served with a spicy chutney.
Or twirly potatoes, like this: LINK /
You'd need the special potato curl cutter and a deep fryer. But if you made a seasoned salt spiked with pulverized beef jerky, people would scarf it up, I promise.
This post was edited on 9/22 at 10:54 am
re: Meat and PotatosPosted by crap4brain on 9/22/14 at 11:05 am to diat150
Thanks for all of the great ideas.
This will be a tough choice deciding which one to make. I will have to post pictures of the final result when we are done.
This will be a tough choice deciding which one to make. I will have to post pictures of the final result when we are done.
re: Meat and PotatosPosted by EWE TIGER on 9/22/14 at 11:23 am to crap4brain
A dish that I think is unique to southeast Louisiana is ragu potat. Fresh sausage smothered in potatoes. It's usually served over rice, although I don't usually. Maybe some nice coonass from Golden Meadow will post a recipe.
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